Coconut Cream Cake

Coconut Cream Cake Recipe

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Marilyn Boy


This is a family favorite, and also a hit at our church potluck dinners. Simple to make, and very moist!


★★★★★ 1 vote

30 Min
40 Min


Add to Grocery List

  • 1 box
    yellow cake mix, prepared and baked as directed
  • 1 can(s)
    sweetened condensed milk
  • 1-8oz can(s)
    cream of coconut ( found in the mexican food section)
  • 8 oz
    cool whip topping
  • 1 c
    sweetened flaked coconut
  • 1/2 c
    chopped pecans

How to Make Coconut Cream Cake


  1. Preheat oven to 350 degrees. grease and flour 9x13 in. pan.
  2. Bake cake according to package directions. When cake is done, remove from oven and poke holes in cake with a fork (Do this over entire cake.)
  3. Mix together Cream of coconut and sweetened condensed milk. Pour mixture over cake, and allow to cool in fridge.
  4. Blend together Cool Whip, coconut and pecans. Frost cake with this mixture.
  5. Cover and store in fridge until ready to serve.

Printable Recipe Card

About Coconut Cream Cake

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtag: #coconut

Show 6 Comments & Reviews

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